Back of the House 101

About author / Rebecca Michaels

Queen of the desserts and pastry chef extraordinaire; graduate French Culinary Institute; Golden Scoop Award winner; Flying Monkey Bakery founder

This week I thought I'd share some tricks of the trade with you. A good professional kitchen is run like a well-oiled machine. You can make your own back of the house an easier place in which to work and spend less time cleaning up. Here are my Top Ten need-to-knows in the kitchen.

1. FIFO: No, it's not the name of a dog or a government agency, it's the Golden Rule of the Kitchen: First in, first out. In other words, store your perishables with the oldest in the front and the newest in the back. That way you won't be working through two opened jugs of milk with two separate expiration dates.

2. Date Everything: No, everyone on craigslist is not normal. Be picky. But do write the date on anything perishable with a permanent marker. That way you know how old that bottle of fancy French mustard really is. It's amazing how long condiments can sit in your fridge. Be aware. Be very aware.

3. One Wet, One Dry: Keep two side towels with you when you cook. One damp one for tidying up your workspace, and one dry to wipe up crumbs or your hands. Trust me, it makes life easier.

4. Prevent Slip & Slide: Put a damp paper towel or side towel under your cutting board to prevent sliding while cutting. This safety feature is especially helpful when your knives are dull (which they probably are. Get 'em sharpened and honed once a year, people!). Then you can use the towel to wipe up your work surface when you're finished. Voila!

5. Kiss and Vinegar: Pour vinegar on MINOR first-degree kitchen burns. It should help stop the burn and prevent blistering. Then give your boo-boo a little smooch.

6. Saw Sensibly: Use a serrated knife to gently cut pieces of bread or cake. Saw back and forth with a light hand. Do not press and wiggle with your knife (See #4), or you will warp and smush your slice.

7. Quart Containers Rock:. Indeed. Reuse plastic deli containers to store almost anything. They stack well, are perfect for freezing and are air-tight. Just make sure you smell them before putting anything in one. Onions and garlic smells are difficult to get out of plastic. You wouldn't want your chocolate chip cookie dough to be finely scented with the odor of your leftover French onion soup.

8. Go to the Light: Cooks already have plenty to do in the kitchen, and washing dishes unnecessarily is a real drag. So when making a series of things, such as cookie doughs, make the lightest tasting and looking item first, and follow through to the darkest. Just continue to reuse the mixing bowl. This is the way to work with multiple types of chocolate too.

9. Avoid Club Hand: Similar to #3. When dipping things, such as truffles or breading things, keep one hand clean and dry and the other to do the messy work. That way you have a free hand if the phone rings and you won't have to deal with two gloppy paws while trying to turn on the faucet with your elbow.

10. Stay Neat at All Times: Keep your work surface clean. Wash dirty tools and bowls as you go along. Keep a bowl on your counter for garbage. 'Nuff said.